The time has come…fall season is finally here! This cozy time of year reminds me of coming home after school to the smell of freshly baked pumpkin pie. To celebrate the start of autumn, I wanted to bring you guys a slice (pun intended) of my childhood through these pumpkin pie-based breakfast recipes. As indulgent as they sound, these recipes are minimally sweetened and packed with nutrients. Without further ado, make your way over to the nearest Trader Joe’s, stock up, and get ready to enjoy these delicious, healthy recipes!
Pumpkin Pie Overnight Oats
I may be the biggest advocate for overnight oats, and my enthusiasm doubles when pumpkin season rolls around. Aside from the fact that they come together in less than 5 minutes, the simplicity of the recipe allows you to get creative with your flavors! Oh, and did I mention they’re packed full of nutritious fiber and keep you full for hours?!
Ingredients (for 1 serving)
- ½ cup Rolled Oats
- ½ cup Milk (add more milk if a thinner texture is preferred)
- ¼ cup Pumpkin Puree
- ¼ cup Vanilla Greek Yogurt
- 1 tbsp Chia Seeds
- 2 tsp Pumpkin Pie Spice (I like mine really spiced!)
- 1 tsp Cinnamon
Note: You can make this dairy free by using an alternative kind of milk!
Directions
- Combine all ingredients in the bowl you will be using and stir until combined.
- Let mixture sit in the fridge for 5 minutes before stirring again.
- Let sit overnight, or at least 45 minutes before serving.
Pumpkin Pie Smoothie
Level up your morning smoothie with this drinkable take on pumpkin pie. This recipe looks as good as it tastes, and if you’re feeling really fancy, you can turn it into a delicious smoothie bowl. I like to top mine with crunchy granola, pecans, and a drizzle of honey!
Ingredients (for 1 serving)
- 1 Banana (frozen, if you want a creamier texture)
- ½ cup Vanilla Greek Yogurt
- ½ cup Pumpkin Puree
- ½ tbsp Maple Syrup
- 1 tbsp Pumpkin Pie Spice
- 2 tsp Cinnamon
- 1 tsp Vanilla Extract
Note: For added ease and creaminess, combine all ingredients except for the banana and freeze them overnight in an ice cube tray.
Directions
- Combine all ingredients in a blender and blend until smooth.
- Serve as a smoothie or bowl and enjoy!
Pumpkin Pie Baked Oatmeal
Behold the final pumpkin pie-based indulgence. I don’t want to influence you by saying this is my favorite breakfast recipe of all time… But this is hands down my favorite breakfast recipe of all time. This is like eating spice cake for breakfast, except it’s chock full of fiber and healthy fats!
Ingredients (for 3 servings)
- ½ (15 oz) can Pumpkin Puree
- 1 Egg
- ½ cup + 2 tbsp Milk
- 2 tbsp Brown Sugar
- 1 tbsp Maple Syrup
- ¾ tsp Vanilla Extract
- 1 ¼ cup Rolled Oats
- ¼ cup Chopped Pecans
- 2 tbsp Pumpkin Pie Spice
- 1 tsp Baking Powder
- ⅛ tsp Salt (just a pinch)
Note: You can make this dairy free by using an alternative kind of milk. For chocolate lovers, add ¼ cup of chocolate chips into the mixture or sprinkle them on top!
Directions
- Preheat oven to 350 degrees F and oil an oven safe dish. (The oats don’t rise much, so safe to use any sized dish within reason, I use an 8×8 inch.)
- In a large bowl, mix pumpkin puree, egg, milk, brown sugar, maple syrup, and vanilla extract until smooth.
- Add in dry ingredients and fold to combine.
- Pour mixture into oven safe dish and cook on middle rack for 40-45 minutes or until the middle is just set.
- Allow to cool for 5 minutes before serving. I like to top with a dollop of vanilla greek yogurt and extra pecans!